Haleem
Haleem

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, haleem. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Haleem is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Haleem is something which I have loved my entire life.

Haleem is made of wheat, barley, meat: usually minced beef or mutton; goat meat; or Lamb In India, haleem prepared in Hyderabad during the Ramadan month, is transported all over the world through. Find haleem stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Haleem (Persian: حلیم ) is a thick Persian high calorie dish.

To get started with this recipe, we have to first prepare a few components. You can cook haleem using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Haleem:
  1. Get 1 kg red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon
  2. Take 1 mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night
  3. Make ready 500 grams wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
  4. Take 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
  5. Take 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
  6. Make ready 1 use 3/4th of onions for frying meat, rest for topping
  7. Take 2 tbsp ginger paste
  8. Make ready 1 tbsp garlic paste
  9. Make ready 1 tbsp cumin seed powder
  10. Make ready 1 tbsp corriander seed powder
  11. Make ready 1 1/2 tbsp red chilli powder
  12. Take 1 tbsp turmeric powder
  13. Prepare 1 salt to taste
  14. Take 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
  15. Make ready 3 tomatoes medium sized finely chopped
  16. Take 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
  17. Take 1 fresh corriander leaves chopped for topping
  18. Take 5 green chillies finely sliced for topping
  19. Get 3 lemons cut halfway for squeezing on top
  20. Take 1 fresh ginger thinly cut in long strips for topping

Rich, thick, mushy, well-blended, Haleem is one of its kind for sure! I still remember for the first time. Hyderabad is a multicultural melting pot, quite unlike any other Indian city. Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia.

Instructions to make Haleem:
  1. red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon,till tender and half the broth is left, take out the meat and set the broth aside for later use
  2. mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night and then boiled in a large pot with 5 litres water including the meat stock,till very soft and excess water dried, alternatively use pressure cooker and follow the instructions of the manufacturer, blend the lentils in blender to make a smooth paste, in the original recipe you have to use a hand masher to mash lentils well when soft and still on heat but too time consuming, the trick is not to over blend so that chunks of lentil remain and the paste is NOT very slimy and smooth
  3. wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
  4. heat the oil in a large non stick pot,add garlic and ginger paste till golden, add 3/4 th of the fried onions,all the dry spices including the salt to taste,I use 1 tablespoon,continuously stirring for 5 min, add the tomatoes,fry till tomatoes are soft, add the cooked boneless meat(chopped in a chopper)cook for 10 min while stirring and sprinkling water to prevent sticking and over browning, till oil separates and a nice curry is formed
  5. add the lentil and wheat paste n batches and vigourously stirring, cook for 30 to 45 min stirring at intervals till a nice slow dropping consistency is achieved
  6. water can be added at intervals if the mixture is too thick
  7. don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking
  8. serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon
  9. equally good on its own or with baked flat bread(naan)
  10. enjoy your meal

Hyderabad is a multicultural melting pot, quite unlike any other Indian city. Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia. Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and/or green chilies. In Pakistan, Haleem is usually eaten with naan or without any type of. Best Haleem Recipe: Make the delicious and mushy Haleem Recipe with step by step process using ingredients like mutton,ginger paste,yoghurt,garlic paste ghee,chana dal and more on Times of India.

So that is going to wrap it up for this exceptional food haleem recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!